25-Minute Creamy White Bean Soup (with Rosemary & Lemon)

Time: 25 Minutes Yield: 4 servings

Get ready for a bowl of pure, effortless comfort! This 25-Minute Creamy White Bean Soup is a wholesome, velvety, and deeply satisfying meal that comes together entirely in one pot. Cannellini beans are blended into a rich, creamy base, enhanced by savory garlic, fresh rosemary, and a bright finish of lemon juice. It’s naturally light yet incredibly filling, perfect for a cozy weeknight dinner, and is completely vegan and gluten-free. It tastes like it simmered all day, but it’s ready in under 30 minutes!

Why You’ll Love This Recipe

• 25-Minute Meal Magic: A hearty, slow-cooked flavor delivered in a quick weeknight timeline.
• Ultimate Creamy Texture: Achieves a naturally velvety, thick consistency by blending the white beans—no cream needed!
• One-Pot & Minimal Cleanup: Everything is cooked, simmered, and even partially blended in one pot.
• Deep Comfort Food Flavor: Savory rosemary and garlic create a sophisticated, cozy aroma and taste.

Ingredients You’ll Need

For the Soup:

• 1 tbsp (15ml) olive oil
• 1 small yellow onion, diced
• 2 carrots, peeled and diced (optional, for color and sweetness)
• 4 cloves garlic, minced
• 1 tsp (5g) dried rosemary (or 1 tbsp fresh, chopped)
• 1/2 tsp (2.5g) dried thyme
• 3 cans (15 oz / 425g each) cannellini beans, rinsed and drained (reserve 1/2 cup whole beans)
• 4 cups (960ml) vegetable broth
• 1 bay leaf
• 2 tbsp (30ml) fresh lemon juice
• Salt and black pepper to taste

For Serving (Optional):

• Drizzle of extra virgin olive oil
• Fresh parsley or chives, chopped
• Crusty bread or croutons

Step-by-Step Instructions

1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and carrots (if using). Cook for 5-7 minutes until softened. Add the minced garlic, rosemary, and thyme. Cook for 1 minute until fragrant.
2. Simmer Soup: Add the rinsed and drained cannellini beans, vegetable broth, and bay leaf to the pot. Bring the mixture to a low boil, then reduce heat and simmer, uncovered, for 10 minutes to allow the flavors to meld. Remove the bay leaf.
3. Blend to Creaminess: Ladle about half of the soup mixture into a high-speed blender, or use an immersion blender directly in the pot. Blend until completely smooth and velvety. Return the blended portion to the pot.
4. Finish & Season: Stir the soup well to combine the creamy and chunky textures. Add the reserved 1/2 cup of whole cannellini beans. Stir in the fresh lemon juice. Heat through for 1-2 minutes.
5. Serve: Taste the soup and season generously with salt and black pepper as needed. Ladle into bowls and serve hot, drizzled with olive oil and topped with fresh parsley.

Serving and Storage Tips

• Serving: Serve hot with a slice of toasted bread or a sprinkle of croutons. A drizzle of quality olive oil adds a beautiful finish.
• Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat gently on the stovetop over low heat until warmed through. The soup may thicken upon cooling; add a splash of vegetable broth if needed to thin it out.

Helpful Tips

1. Reserve Beans for Texture: Reserving a few whole beans before blending ensures the soup has a satisfying mix of creamy body and rustic texture.
2. Quality Broth Matters: Since this soup is simple, using a high-quality vegetable broth will make a big difference in the overall flavor profile.
3. Immersion Blender is Easiest: An immersion blender is ideal for this recipe, as you can blend right in the pot, minimizing the mess.
4. Blending Safety: If using a standard blender, be sure to vent the lid and cover it with a towel when blending hot liquids to prevent steam buildup.

Frequently Asked Questions (FAQ)

Q: Can I use dried beans instead of canned? A: Yes, but you must soak and cook them beforehand, which will greatly increase the preparation time beyond 25 minutes.

Q: Is this recipe gluten-free? A: Yes! This recipe is naturally gluten-free.

Q: What if I don’t have fresh rosemary? A: Dried rosemary works fine! However, reduce the amount by a third (to 1 teaspoon) as dried herbs are more concentrated.

Q: Can I freeze this soup? A: Yes, this soup freezes well. Cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. The creamy texture holds up well upon thawing.

Conclusion

This 25-Minute Creamy White Bean Soup is a masterclass in achieving deep comfort flavors fast. It’s a simple, nourishing, one-pot marvel that proves plant-based cooking can be both quick and incredibly luxurious. Enjoy this cozy bowl!